Spinach Lasagna with Mushrooms

Published March 1, 2004.

Why this recipe works:

We preferred cottage cheese to ricotta in our spinach lasagna recipe, for the extra tang and creaminess it lent to the dish. We found other components useful as well: no-boil noodles that we soaked in hot tap water for five minutes to soften and blanched spinach from which we wrung out all… read more

We preferred cottage cheese to ricotta in our spinach lasagna recipe, for the extra tang and creaminess it lent to the dish. We found other components useful as well: no-boil noodles that we soaked in hot tap water for five minutes to soften and blanched spinach from which we wrung out all excess water. Our resulting spinach lasagna recipe was a simple success: fresh, green spinach highlighted by a delicate, savory sauce; tender noodles; and mild, creamy cheese.

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Serves 6 to 8

Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina; if it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of the cooking to brown the surface, make sure to use a baking dish that is broilersafe.

Ingredients

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